These Classic No-Bake Chocolate Peanut Butter Balls, often affectionately known as “Buckeye Candies” due to their resemblance to the Ohio state tree’s nut, are an irresistible confection that perfectly marries the creamy richness of peanut butter with the indulgent snap of chocolate. This delightful treat requires no baking, making it an ideal choice for quick dessert cravings, holiday platters, or a simple yet impressive homemade gift. Each bite offers a harmonious blend of textures and flavors: a sweet, slightly salty, and incredibly smooth peanut butter center that melts in your mouth, encased in a thin, crisp shell of decadent chocolate.
The beauty of these candies lies in their simplicity and the pure, unadulterated joy they bring. They are remarkably easy to prepare, making them a fantastic project for aspiring bakers of all ages. The process involves creating a foundational peanut butter dough, which is then rolled into bite-sized spheres. These spheres are subsequently dipped into melted chocolate, leaving a small portion of the peanut butter exposed at the top, mimicking the “eye” of a buckeye nut. This slight exposure not only gives them their characteristic look but also provides a visual cue to the delightful surprise inside.
Beyond their ease of preparation, these candies are incredibly versatile. While classic semi-sweet chocolate is often used for the coating, variations with milk chocolate, dark chocolate, or even white chocolate can be explored to suit different palates. A sprinkle of sea salt on top of the chocolate before it sets can elevate the flavors, adding a sophisticated touch that cuts through the sweetness. They are perfect for sharing at parties, adding a festive touch to holiday dessert tables, or simply keeping on hand for a sweet pick-me-up. Their compact size makes them perfect for portion control (if you have the willpower!), and they store beautifully, allowing you to enjoy them over several days or even weeks if properly refrigerated or frozen. Prepare to be delighted by this timeless, crowd-pleasing confectionery that truly embodies comfort and joy in every small, perfectly formed ball.
Ingredients:
- For the Peanut Butter Filling:
- 1 ½ cups (360g) creamy peanut butter (do not use natural or oily peanut butter, as it will be too runny; regular, stirred creamy peanut butter like Jif or Skippy works best)
- ½ cup (1 stick / 113g) unsalted butter, softened to room temperature
- 3 cups (360g) powdered sugar (also known as confectioners’ sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (enhances the peanut butter flavor)
- For the Chocolate Coating:
- 2 cups (340g) semi-sweet chocolate chips (good quality chips will melt smoother)
- 2 tablespoons (28g) shortening (like Crisco) or coconut oil (enhances smoothness and prevents blooming of the chocolate)
- Optional: Flaky sea salt for sprinkling
Instructions:
- Prepare the Peanut Butter Filling (Approx. 15-20 minutes):
- In a large mixing bowl, combine the softened unsalted butter and creamy peanut butter. Using an electric mixer (handheld or stand mixer with a paddle attachment) on medium speed, beat them together until they are light, fluffy, and well combined. This usually takes about 2-3 minutes. Make sure there are no lumps of butter remaining.
- Gradually add the powdered sugar, one cup at a time, to the peanut butter mixture. Start by mixing on low speed to prevent the sugar from flying everywhere, then increase to medium speed. Mix until each addition is fully incorporated and the mixture becomes a thick, stiff dough. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and salt until just combined. The dough should be firm enough to roll into balls but still pliable. If it seems too sticky, you can add another tablespoon or two of powdered sugar. If it’s too crumbly, you can add a tiny bit more peanut butter or softened butter, a teaspoon at a time.
- Cover the bowl with plastic wrap and refrigerate the peanut butter dough for at least 30 minutes. This chilling step is crucial as it firms up the dough, making it much easier to roll into balls and prevents them from becoming too soft during the dipping process. You can chill it for up to an hour, or even longer if you’re not ready to proceed immediately.
- Form the Peanut Butter Balls (Approx. 20-30 minutes):
- Line a large baking sheet (or two smaller ones) with parchment paper or wax paper. This will be where you place the dipped candies to set.
- Remove the chilled peanut butter dough from the refrigerator.
- Using a small cookie scoop (about 1-inch or 2.5 cm diameter) or a tablespoon, scoop out portions of the dough.
- Roll each portion between your palms to form smooth, uniform balls, approximately 1 inch (2.5 cm) in diameter. Aim for consistency in size for even dipping and a professional appearance.
- Place the rolled peanut butter balls onto the prepared baking sheet.
- Once all the balls are formed, return the baking sheet with the peanut butter balls to the refrigerator for another 15-20 minutes. This re-chilling ensures they are very firm, which is essential for successful dipping and prevents them from falling apart in the warm chocolate. You can also place them in the freezer for 10-15 minutes for an even firmer consistency, especially if your kitchen is warm.
- Prepare the Chocolate Coating (Approx. 5-10 minutes):
- While the peanut butter balls are chilling for the second time, prepare the chocolate coating.
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and shortening (or coconut oil).
- Microwave on high power in 30-second intervals, stirring well after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize. This typically takes 1.5 to 2.5 minutes in total.
- Alternatively, you can melt the chocolate using a double boiler method: Place the chocolate chips and shortening in a heatproof bowl set over a saucepan of simmering water (make sure the bottom of the bowl doesn’t touch the water). Stir constantly until melted and smooth. Remove from heat immediately once melted. The chocolate should be fluid but not excessively hot.
- Dip the Peanut Butter Balls (Approx. 20-30 minutes):
- Remove the chilled peanut butter balls from the refrigerator or freezer.
- Working with a few balls at a time to keep the rest cold, insert a toothpick into the top center of a peanut butter ball, leaving a small “eye” exposed if you want to create the classic “Buckeye” look. If you prefer fully coated balls, you can just use the toothpick to dip and then cover the hole later.
- Dip the peanut butter ball into the melted chocolate, rotating it to coat most of the ball, leaving a small circle of peanut butter exposed around the toothpick hole at the top.
- Carefully lift the ball out of the chocolate, allowing any excess chocolate to drip back into the bowl. You can gently tap the toothpick against the rim of the bowl to help remove excess.
- Gently place the dipped peanut butter ball onto the parchment-lined baking sheet. Carefully remove the toothpick by twisting it as you pull it out. The small hole will be barely noticeable or can be smoothed slightly with a clean finger if desired.
- If using, immediately sprinkle a tiny pinch of flaky sea salt on top of the still-wet chocolate before it sets.
- Repeat this process with the remaining peanut butter balls, melting more chocolate if necessary as you go (the chocolate may thicken as it cools).
- Set and Store (Approx. 30 minutes to 1 hour chilling):
- Once all the peanut butter balls are dipped, place the baking sheet back into the refrigerator.
- Chill for at least 30 minutes, or until the chocolate coating is completely firm and set. This will make them easy to handle and prevent them from melting at room temperature too quickly.
- Once set, transfer the chocolate peanut butter balls to an airtight container.
- Store them in the refrigerator for up to 2-3 weeks. They are also excellent for freezing; place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator or at room temperature for a few minutes before serving. Enjoy your delightful homemade treats!